Sweet Potato Skins
Sweet potato skins are a delicious and satisfying appetizer that's sure to impress your guests. Packed with flavor and loaded with toppings, these crispy potato skins are the perfect way to start any meal.
Servings: 8 potato skins
Calories: 304kcal
Ingredients
- 4 medium sweet potatoes washed
- 1 tablespoon olive oil
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon chives chopped
Candied Bacon
- 5 strips thick cut bacon
- 1/4 cup brown sugar
- 1/2 teaspoon freshly cracked pepper
Basil Cream Sauce
- 5 large basil leaves
- 1/2 small jalapeno pepper, seeded
- 1/2 cup plain Greek yogurt
- 2 teaspoons honey
- 2 teaspoons white wine vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 400°F. Line a large baking sheet with foil.
- Bake the potatoes. Drizzle olive oil over each sweet potato. Sprinkle with kosher salt. Pierce each sweet potato a few times with a fork. Place the sweet potatoes on the baking sheet and bake for 40-50 minutes. Once finished cooking, allow to cool before handling.
- Cook the bacon. While the sweet potatoes are cooling, arrange the bacon slices on the foil-lined baking sheet. Sprinkle the bacon with brown sugar and freshly cracked black pepper. Pat the brown sugar into the bacon so it sticks. Bake for 25 minutes.
- Make the basil cream sauce. Add the basil leaves, jalapeno, Greek yogurt, honey, vinegar, salt, and pepper to a blender or food processor. Blend until smooth.
- Prep the sweet potatoes. Once the sweet potatoes are cool to the touch, scoop out the sweet potato flesh, leaving a layer of sweet potato inside. Place the potato skins back on the baking sheet face up, and sprinkle the potatoes with cheddar cheese and candied bacon.
- Bake again. Bake the loaded sweet potatoes for 10-15 minutes until the cheese is melted.
- Serve. Serve with the spicy basil cream sauce and chopped chives.
Notes
- Poke the sweet potatoes with a fork before baking to allow steam to escape. Otherwise, they can burst in the oven!
- Let the sweet potatoes cool before handling them. They're really hot!
- For the candied bacon, press the brown sugar into the slices to make sure it sticks well.
- Blend the basil cream sauce until it's smooth and creamy for the best consistency.
- When scooping out the sweet potato flesh, leave a thin layer to create a sturdy base for the toppings.
Nutrition
Calories: 304kcal | Carbohydrates: 32g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 456mg | Potassium: 471mg | Fiber: 3g | Sugar: 13g | Vitamin A: 16221IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 1mg